Entree: Germany – Thuringia – Schweinebraten (Thuringian roast pork with crispy crackling and savory gravy)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) pork shoulder or pork roast with rind (skin-on), well scored
- 2 tbsp (30 ml) coarse salt (for rubbing into rind)
- 1 tbsp (15 ml) caraway seeds, lightly crushed (approx. 7 g)
- 1 tsp (5 ml) dried marjoram
- 1 tsp (5 ml) freshly ground black pepper
- 4 cloves garlic, minced (approx. 12 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large onions, about 12 oz (340 g) total, quartered
- 2 carrots, about 8 oz (225 g), cut into chunks
- 1 cup (240 ml) beef or pork stock
- 1 cup (240 ml) dark lager or beer (optional, adds depth)
- 2 tbsp (30 g) butter
- 1 tbsp (8 g) all-purpose flour for gravy
- 6 potato dumplings (Klöße), approx. 3.5 oz (100 g) each, ready to cook or prepared from mix
- For braised red cabbage: 1 small red cabbage, about 1 lb (450 g), shredded; 1 apple, peeled and grated (about 6 oz / 170 g); 2 tbsp (30 ml) apple cider vinegar; 2 tbsp (30 g) sugar; 1 tbsp (15 ml) butter; salt and pepper to taste

Instructions

1. Preheat oven to 475°F (245°C). Pat the pork rind dry and score the rind in a crosshatch or long parallel cuts down to but not into the meat. Rub the rind thoroughly with the coarse salt, pressing into the scores. Mix caraway seeds, marjoram, pepper and minced garlic and rub into the meat side.
2. In a heavy roasting pan, heat the oil over medium-high heat on the stovetop. Sear the pork, rind side down first (use caution with oil splatter), just until browned, then sear the meat sides briefly. Transfer pork to a rack in the roasting pan, rind side up.
3. Scatter quartered onions and carrot chunks in the pan beneath the rack. Pour stock and beer into the pan (not over the rind) to create steam and base for the gravy.
4. Roast at 475°F (245°C) for 20–30 minutes to inflate and start crisping the rind. Then reduce oven temperature to 350°F (175°C) and continue roasting, basting occasionally with pan juices, until internal temperature reaches 160°F (71°C) and the rind is deeply crisp, about 1½–2 hours more depending on roast size.
5. Remove roast to a cutting board, tent with foil and rest 15–20 minutes. Meanwhile strain pan juices into a small saucepan, skim fat if necessary, and reserve roasted vegetables.
6. To make gravy, melt butter in the saucepan with the strained pan juices, whisk in flour and cook 1–2 minutes. Add any additional stock if too thick and simmer until slightly thickened. Adjust seasoning with salt and pepper.
7. While roast rests, heat a saucepan for the braised red cabbage: melt butter, add shredded cabbage and grated apple, sprinkle sugar, then add apple cider vinegar and ½ cup (120 ml) water. Simmer, covered, 25–35 minutes until tender; season to taste.
8. Cook potato dumplings according to package or recipe instructions until they float and are cooked through, about 15–20 minutes.
9. Carve the Schweinebraten into thick slices, ensuring each portion has some crackling. Serve with potato dumplings, braised red cabbage and warm gravy spooned over the meat.